The real magic happens with the frosting! I used Nestle la lechera dulce de leche caramel to make a caramel cream cheese frosting! If you can’t get a hold of the Dulce de Leche, I’m sure caramel ice cream topping would work well too.
With the left over dulce de leche, I drizzled a little over the top of the frosting then a light sprinkling of fleur de sel that I picked up at The Meadow Shop in New York City! A beautiful and unexpected shop that I fell in love with that specializes in artisan salt and gourmet chocolate and more! A must stop if you ever find your self in NYC’s West Village!
For Caramel Cupcakes
1 box Duncan Hines Signature Caramel Cake Mix* (or Butter Cake Mix or Duncan Hines French Vanilla Cake Mix with half a cup of caramel sauce)
1/2 cup butter, melted
1/2 cup Coffee-Mate Caramel Macchiato liquid creamer
1/2 cup water
For Salted Caramel Frosting
1 (8 ounce) cream cheese, softened
1/2 cup butter, softened
1 cup dulce de leche caramel
1 8 ounce block cream cheese, softened
7-8 cups powdered sugar, sifted
fleur de sel
1/2 cup butter, softened
1 cup Nestle la lechera dulce de leche caramel (or caramel sweetened condensed milk)
7-8 cups Powdered Sugar, sifted
fleur de sel (or sea salt)
- Step 1
Heat oven to 350° and line cupcake pans with cupcake papers.
- Step 2
In a large bowl, using electric mixer, combine cake mix, eggs, butter, cream and water for 1 minute on low. Scrap sides, then mix on high for 1 minute.
- Step 3
Divide batter evenly between cupcake wells and gently shake to smooth batter. Bake 18-20 minutes (10 minutes for mini cupcakes) or until toothpick inserted into the center cupcakes comes out clean.
- Step 4
Let cupcakes cool completely before frosting.
- Step 5
Unfrosted cupcakes can be frozen in a covered container for 1-2 weeks.
For Salted Caramel Cream Cheese Frosting
- Step 6
Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
- Step 7
Add the caramel and mix until fully incorporated.
- Step 8
Slowly add powdered sugar one cup at a time and blend on low speed until combined and desired consistency (you want your frosting pretty thick).
- Step 9
Increase to medium speed and beat until it begins to get fluffy.(about 1 minute)
- Step 10
Pipe caramel frosting on top of cupcakes with an extra large round pastry tip
- Step 11
Drizzle frosting with dulce de leche caramel
- Step 12
Lightly garnish with fleur de sel